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I’m Never Making Goulash Any Other Way AGAIN

Byamazingfoodstv


This one-pot American Goulash Recipe simmers ground beef, bacon, and sauteed vegetables in a rich tomato sauce with macaroni noodles. It’s the kind of rich comfort food that warms you up and sticks to your ribs on a cold day. We always turn to this recipe when we want to curl up with something meaty and cheesy during the long winter days.

→ Recipe: PRINT THIS RECIPE:

MY EQUIPMENT:
CUTTING BOARD:
HALF SHEET PAN:
SHEET PAN RACK:
PARCHMENT PAPER:
CARBON STEEL PAN:
NON-STICK PAN:
STAINLESS PAN:
CHEF KNIFE:
DIGITAL SCALE:
MANDOLIN SLICER:
CHINOIS:
INSTANT READ THERMOMETER:
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→ Ingredients:
• 6 bacon strips, julienne
• 2 pounds 85/15 ground beef
• 1 peeled, small-diced yellow onion
• 2 peeled, finely minced, medium-sized carrots- can be processed in a food processor
• 1 finely minced rib of celery- can be processed in a food processor
• 3 finely minced cloves of garlic
• 1 seeded, medium-diced green bell pepper
• 1 seeded, medium-diced red bell pepper
• 2 teaspoons dry oregano
• 2 bay leaves
• 2 teaspoons sweet paprika
• 2 tablespoons tomato paste
• 2 cups beef stock
• 2 cups medium-diced fresh tomatoes
• 28 ounce can hand-crushed San Marzano tomatoes
• 2 cups shredded cheddar cheese
• 1 pound cooked and chilled macaroni pasta
• coarse salt and fresh cracked pepper to taste

Watch more recipe videos:
Hungarian Goulash:
Vegetable Beef Stew:

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41 Comments

  15. Interesting recipe. I love the American goulash recipe I use (Ina Garten's) because it tastes just like my Moms. It never occurred to me to put bacon or cheese in it. I'll have to try one day. Btw, the meat masher tool is a great invention!

  16. Stop calling this goulash! This is an affront to real goulash – Hungarian Goulash. The ingredients are different. Call this beef and macaroni or anything except goulash. It’s like making lasagna with lo mein but still calling it lasagna.

  18. That is NOT Goulash !! It's BEEFY MAC or aka BEEF a RONI !! Authentic Goulash is a type of Beef & Vegetable Stew with NO Pasta in it !! STOP LYING to People and saying that it is Goulash because it is NOT !!!!😠😡😠😡😠😡

  19. This is NOT an "American goulash" …
    It's literally Bolognese with some paprika . One can call it anything they want for sure…but "American Bolognese" would be more accurate from a culinary perspective. In fact the only thing different is the addition of paprika….
    So to answer the Thumbnail …it's neither American, nor Hungarian…it's N. Itialian.

  21. Just for the record and in the interest of correct terminology, Hungarian Gyulas (beef stock, tomato, carrots, onion, garlic, paprika, and bite sized chunks of beef) is a soup, not a stew sort of noodle slurry dish like you’re preparing. The “goulash” you’re showing is entirely an American invention. There’s no Hungarian equivalent recipe for your dish.

  24. If you use canned tomatoes, save the juice into a ziplock bag in a coffee cup. You and use this later on to pour over veg soup or chili after freezing for a day. Keeps the bits that float up from getting freezer burn.

  35. Definitely American NOT Hungarian. Hungarian Goulash is nothing like this. In fact when I was a kid (in the Girl Scouts) we often made this when we went on a camp because it was so easy and it could feed a lot of people. The prep was divided up among the girls. Two or three girls would chop the veggies, another couple would fry the meat, yet another would open the cans of tomatoes, and lastly, someone was in charge of cooking the pasta, etc. Every chore was assigned, when at the end everything was dumped into a big pot and simmered for maybe 20 minutes. We called it Chili Mac!! And BTW, I can't think of a single reason to ashamed of using that Meat Masher – including in a restaurant. I mean, it's not like breaking apart ground meat in a skillet is some special skill you learn in chef school. It's a really great tool!!! It's easy to use in non stick pans, and does a really good job of breaking the ground meat into nice pieces. Can be used for other things as well. Beans in bean soup to help thicken the soup, yes, even to chop up hard boiled eggs for salad. I've even used it "shred" cook chicken.

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